I used a rotisserie chicken in this casserole. If you don't have any rotisserie chicken on hand, you can substitute a couple of cooked and chopped chicken breasts. For the grits, make sure you are using Quick Cook Grits, not instant. The package should say Quick Cook and ready in 5 minutes. I use Quaker brand grits.
BBQ Chicken and Grits Casserole
- 4 cups water
- 1/2 teaspoon salt
- 1 cup uncooked quick-cooking grits
- 3 oz cream cheese
- 1 1/2 cups shredded cheddar
- 2 tablespoons butter
- 1/2 rotisserie chicken meat, chopped (or 2 chicken breasts cooked and chopped)
- 1 cup barbecue sauce
- 1 (3 oz) package cooked and chopped bacon pieces
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Set aside.
In large saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat to medium. Cover; cook 5 minutes, stirring occasionally. Remove from heat. Add cream cheese, 1 1/2 cups cheddar cheese and butter, stirring until melted and smooth. Pour into prepared baking dish.
In medium bowl, mix chicken and barbecue sauce. Spoon chicken mixture over grits. Top with bacon pieces and 1 cup cheddar cheese.
Bake for 20 - 25 minutes or until bubbly. Sprinkle with chopped green onions. Let stand 5 minutes before serving.
CONNECT WITH PLAIN CHICKEN